What is Calamari? (with pictures) What is Calamari? Originally Written By: Diane Goettel Revised By: C. Mitchell Last Modified Date: 17 January 2017 Copyright Protected: 10 hilariously insightful foreign words Calamari is the Italian word for “ squid ” and is commonly used to describe a number of dishes that feature this sea animal. In the United States the term is most frequently associated with fried presentations, though this is by no means the only appropriate use. Many restaurants in North America and Europe choose to call squid “calamari” no matter how it is prepared as a way of making it seem fancier or more exotic. Fried Squid Dishes Fried calamari is one of the most popular preparations, and is what many people think of when they hear the term. Most dishes of this type focus almost exclusively on the animal’s tentacles; chefs will slice them to form rings, then dip them in a batter of herbs, breadcrumbs, or spices before frying them in oil or fat. This sort of presentation is believed to have originated along the Mediterranean coast of Europe, but is a common appetizer in many parts of the world.

In much of North America it has become synonymous with what “calamari” is or should be. Cooks can have a lot of fun with this type of squid dish, and often come up with unique flavor combinations and twists. The rings can be battered with things like shredded coconut to give a tropical taste, for instance, or they can be served alongside dipping sauces featuring flavors like chili pepper or pesto. Many Italian restaurants will serve fried squid with marinara sauce or topped with Parmesan cheese . Other Preparations Virtually any type of squid presentation can properly be called “calamari,” which means that people hoping to get a fried platter must usually read the menu carefully, else ask a waiter or cook for more details on what exactly is meant by the term. Many pasta and paella dishes feature squid that has been grilled or steamed, and baked stuffed squid is a delicacy in many Mediterranean cultures. More than just the squid’s tentacles are edible, and many calamari presentations make use of the animal’s firmer body or head. Squid ink can be used to color and flavor fragrant sauces and marinades, and the animal’s internal organs are sometimes included in the final presentation as well.

Squid feature somehow in the cuisine of almost every country or society with a seacoast, which makes for tremendous variety. Some of the best-known recipes come from the Mediterranean, particularly Spain and Italy, but the animals are an important part of many Asian and Latin American cuisines, too. Raw Squid Controversy Some dishes feature uncooked squid, which is controversial in many places. Many traditional Japanese and Korean meals center on raw cuts, usually served alongside rice or atop salads. Larger animals are often sliced and sometimes marinated for flavor, whereas smaller creatures may be simply skewered and eaten mostly whole — the tough fins and ink glands are typically removed first, but nearly everything else is edible. A number of Scandinavian recipes also call for uncooked squid, particularly the tentacles. Seafood connoisseurs often argue that raw preparations are best able to capture the true “essence” of the meat, and many argue that cooking and frying destroys essential characteristics. Squid is generally very delicate, and its flavor can be overpowered; at the same time, though, eating it raw can present a range of health concerns.

Squid are not usually considered toxic, but their ink can, in some cases, cause intense illness if consumed straight from the animal. Uncooked squid is also more likely to harbor harmful bacteria, particularly if it has been stored for any length of time before serving. Nutritional Information On its own, squid is typically a very healthful food. It is low in calories and free of saturated fats; it also contains a number of helpful omega-3 fatty acids, which are believed by many to improve overall health and reduce the risk of certain cardiovascular disorders like heart attacks. The tentacles typically contain fewer nutrients than the body, but both are generally high in protein and vitamin B12. Cholesterol can be a concern, though; most squid have relatively high levels, which can be easily exacerbated depending on presentation and cooking method. In general, grilling and steaming are the best ways to prepare squid so as to preserve its health benefits. Soaking the animal in different sauces or frying it in oil or fat can add calories and in some cases even leach out vitamins and minerals. When thinking about nutrition diners should be sure to consider the meal in full, as accompaniments like creamy pastas or starch-heavy batters can overshadow the benefits.

Allergy Risk Squid are in the cephalopod family, which means that they are not related to most shellfish. Just the same, many people who suffer from shellfish allergies find that they cannot eat squid either. A lot of this has to do with the chemical makeup of the animal. Even people who can eat things like scallops and shrimp may find that they cannot tolerate calamari if they have more specific allergies. Signs of a negative reaction include skin rashes, extreme nausea, and difficulty breathing, and these symptoms often get progressively worse with exposure. People who typically have trouble eating seafood or who feel unwell after consuming squid should talk to a medical professional before making calamari a regular part of their diets. Ad Fried Calamari Recipe : Giada De Laurentiis : Food Network Crawfish Recipes 4.5 78 <span>Tried this for the 1st time and it was amazing and so easy to make. I cut the ingredients in half as didn't use as much squid and added a clove of crushed garlic to the flour for extra flavour. I had it with just a squeeze of lemon and it was so yummy even my daughters loved it and can't wait for me to make it again.

</span> Themoula P. 2016-04-15T18:36:50Z item not reviewed by moderator and published OMG DELISH BEST CALMARI EVER Anonymous 2016-04-03T12:52:23Z item not reviewed by moderator and published IT was was great.When I ate it it made my day. micott 2015-07-19T14:41:41Z item not reviewed by moderator and published Only used one cup of flour for 3/4 lb. squid but still had about half a cup left over. Breading stuck better to tentacles than to rings. Squeezed fresh lemon juice over fried calamari and dipped in a spicy arrabbiata sauce. Yummy! deraysa 2014-01-28T00:46:34Z item not reviewed by moderator and published The flour did not stick at all! At the end, I had a pile a flour at the bottom of the pot! I just made squid with tons and tons of oil. Not crispy at all..!! How disappointing.

Guest 2013-07-27T13:20:28Z item not reviewed by moderator and published Yuck!!!! Normally I love everything that Giada makes but this was horrible. I followed the recipe exact, I am not impressed. The breading did not stick at all. The saviour of stars was the sauce, that is wonderful it will be my quick go to sauce when I don't have a lot of time. Although, I did pizazz it up some like others suggested. FoodieNY315 2013-03-19T08:28:20Z item not reviewed by moderator and published Great 'all purpose' recipe. I will use this for all dishes that call for marinara sauce. The only changes I made were that I added 3/4 teaspoon of basil, 1 teaspoon of red pepper flakes and 1/2 cup of dry red wine for the full recipe. It really made it crazy good! I would also suggest cutting the recipe in half, unless you are needing a lot of sauce.

hrartt 2013-02-21T12:41:10Z item not reviewed by moderator and published My husband and I recently moved to Panama and decided to try cooking fresh Calimari we found in the local grocery. You'd think, being from New England, that I'd tried this before, but NO! Wow - so easy and so......good. Did as other reviewers suggested and added garlic powder and paprika to the flour coating. I did not have any problem getting the coating to stick and it really does only take about 1 minute to cook. Yummy, but I'm going to look for a lighter, less flavor intensive dipping sauce. The marinara was yummy with pasta, but really did not let the calimari taste shine! Great recipe and so glad I finally conquered my fear and tried calimari. It's so inexpensive here and I look forward to looking like a star at our next dinner party! Thanks, Giada! Susan P. 2012-10-29T20:05:42Z item not reviewed by moderator and published This recipe is simple and easy, hard to screw up, however I did find it a bit bland.

Definately needs a little more spice for my taste. Over all this is a great recipe, but can use a few tweeks depending on your taste! kposkie 2012-01-05T18:09:46Z item not reviewed by moderator and published Perfect. Nona B. 2011-12-25T11:53:11Z item not reviewed by moderator and published Simple recipe but tasty! Got this tip somewhere on the Internet; to keep squid tender soak in milk or butter milk for two-three hours. It really makes a difference. Guest 2011-11-07T11:29:54Z item not reviewed by moderator and published Excellent recipe. Tender,crunchy and light. Since it is excess moisture that causes calamari to toughen, I dried the calamari by placing it in a colander over a bowl after slicing it, refrigerated it for several hours, then dried it further on paper towel, I dipped the calamari in beaten egg, then the seasoned flour. This kept the flour on the calamari, avoiding the dropping off others have complained of.

Guest 2010-12-24T23:17:40Z item not reviewed by moderator and published This was the best calamari iv'e ever tastd in my life. I made it with my boyfriend and he loved it. #1Great Cook 2010-10-13T12:39:14Z item not reviewed by moderator and published MADE THIS WITH MY TWO GIRLS. IT WAS AMAZING. THE BEST CALAMARI WE HAVE EVER HAD. SANDRA L. 2010-09-20T12:06:18Z item not reviewed by moderator and published I have gone to several restaurants in my area. Whenever I receive the fried calamari (appetizer or main course) the squid is crispy yet the lining is always a little "rubbery". I tried the recipe at home with my wife and the result was the same. Am I doing something wrong or is the lining supposed to be soft or rubbery? Please let me know. Gary L.

2010-07-04T14:45:23Z item not reviewed by moderator and published Just made this after scanning the recipe and watching the video. The calamari was light in color. I didn't experience flour falling off but my squid was slightly damp. I thought this was a very good recipe. Of course, you can jazz it up with whatever spices you like but I preferred to keep it simple and focus on the taste of the calamari. Maybe one day when I'm in the mood for spice I would add some cayenne pepper to the mix. I had a bottled marinara that I added coarsely diced capers and Italian green olives to for a sauce. If people are experiencing oily calamari. I can only think the oil was not hot enough. That is the only time I experience that happening which thankfully DIDN'T happen with the calamari. Maybe watching the video would help. She made a point of mentioning that the calamari should be deep friend and should float. One way to test the oil is to put a small bit of flour in it. If it starts sizzling immediately you're in good shape, if not the oil isn't hot enough.

Also, the oil should kind of shimmer and ripple when it's getting good and hot. Also, to deepen color and not extend the cooking time, one could try some paprika to the flour, that would help add a bit of color. Agnew1025 2010-07-02T21:40:53Z item not reviewed by moderator and published This recipe is awesome IF you add a LOT more seasoning to the breading. I personally like Kosher salt, ground black pepper, cayene, garlic powder and Old Bay. Make sure that the squid is wet when you dip into the dry mixture, if not then the breading is going to fall apart while frying. Maybe that is where some of you went wrong (not sure.) If you want a crispier crust (more golden brown) just fry it longer. The tomato sauce is fabulous and just as good after freezing! Amy T. 2010-04-26T14:56:35Z item not reviewed by moderator and published Tasted wonderful! ONly problem is the breading likes to fall off in the oil...otherwise wonderful Callie N.

2009-12-07T18:15:56Z item not reviewed by moderator and published Glada always makes her recipe Beautiful and Scrumptious you can not go wrong! Try the Fried Calamari... I am Greek and love her recipe.... Kathryn L. 2009-11-06T19:45:56Z item not reviewed by moderator and published Where is the crispy crust? Pale golden is an understatement. The tentacles came out nice and crispy but there was really no batter at all left on the rings. I monitored the temp for the oil and they were still very oily. i got a stomache ache. I made this myself years ago without a recipe and they came out much better. Oh well. I didn't take the time to make the marinara so I made simple cocktail sauce. gloria g. 2009-10-29T18:05:37Z item not reviewed by moderator and published The sauce was bland, the flour separated from the squid the second it hit the pan. It came out way too chewy, not crisp and I followed directions to the T.

Im out forty bucks and my kitchen stinks. jim s. 2009-09-28T22:20:05Z item not reviewed by moderator and published Hummmm! and very easy rejean p. 2009-07-10T22:21:03Z item not reviewed by moderator and published light in batter, awesome... great seasoning! What makes a good recipe better? the ease. Chez My 2009-03-06T17:10:42Z item not reviewed by moderator and published I had bought a bag of frozen calamari rings and i was unsure what to do with them. I found this recipe, and they came out great! My husband and kids loved them, and it was sooo simple. I added more salt to the flour to ensure a tasty finish! Lisa R. 2008-12-30T22:02:10Z item not reviewed by moderator and published Kudos to more calamari recipes - I've been making calamari for my guests, tell them I will tell them what it is after they try a bite and they LOVE it!!

Being a transplanted Italian New Englander living in Texas, calamari is SUPER hard to find but when I can, this recipe is a good basic standby. Only changes I make to this particular recipe are that I use garlic salt instead of regular salt in the flour and then lightly sprinkle with a little more garlic salt to add a nice flavor. A pinch of cayenne in the flour adds a tiny kick too! (or add crushed pepper to your marinara) Leanne Z. 2008-11-18T16:44:30Z item not reviewed by moderator and published There are definitely better recipes out there in the world... Belen T. 2008-08-04T19:11:02Z item not reviewed by moderator and published For everyone saying that they thought it was a bit bland, try tossing in some thin slices of fresh basil. Being from Long Island, this is how I remember eating calamari growing up around my Italian extended family. John P. 2008-05-18T15:18:21Z item not reviewed by moderator and published This receipe is foolproof! It's easy, fast, and delicious.

You don't need to get any special ingredients to make this, you can pretty much find all the ingredients in your pantry! Ayano S. 2008-02-12T15:50:48Z item not reviewed by moderator and published I just tried this recipe. The good thing about it is that it was easy to make the batter and quick also. It was lite which was a good thing. However, I would prefer to have a crispier crust then this one. If you want to have a quick way to make calamari then go ahead. But if you want a crispier, heavier crust then you should probably try another recipe. Emmanuelle D. 2007-11-30T06:55:37Z item not reviewed by moderator and published My entire family loved this as a Thanksgiving appetizer! JRWPHD 2007-11-21T21:47:11Z item not reviewed by moderator and published All we could taste was the oil. No one liked it. :( VIVIENNE W.

2007-09-24T16:11:14Z item not reviewed by moderator and published This was the first time I tried making fried calamari @ home. The taste and texture were perfect. The only thing I would do differently next time would be make it light brown. Mine were still a little on the blonde side. Maybe add some paprika? I did not have any dried parsley so I added basil and thyme with a dash of garlic powder and Old Bay seasoning. Outrageously good! Can't wait to make it again. Bonnie D. 2007-08-27T10:35:41Z item not reviewed by moderator and published Best calamari I have ever had period. Jonathan D. 2007-08-20T02:03:37Z item not reviewed by moderator and published I made this dish for an Italian themed potluck at work, everyone really loved it and said it was better than most of the fried calamari they had eaten in restaurants. It is extremely easy to prepare and only take a few minutes to make.

I added more seasoning to the breading- about a 1/4 cup more of parsley and some premixed dried Italian seasoning. It was really tasty. Nikki F. 2007-08-17T11:53:10Z item not reviewed by moderator and published This is a must repeat...except this time I'll be more careful and not burn myself :-( ANGELA P. 2007-07-27T13:17:01Z item not reviewed by moderator and published Excellent...the coating is light, and does not take away from the taste of the calamari...clean, fresh, and simply the best! I would like to see an additional sauce, one of yougurt, garlic, cucumber, and parsley, ... a greek sauce if you will. Temple D. 2007-07-26T14:58:48Z item not reviewed by moderator and published I never new squid could taste this good. It must be that teh salty and sour make it rock! David E.

2007-07-21T19:31:58Z item not reviewed by moderator and published very bland, definitely needs something J Q. 2007-07-16T08:31:54Z item not reviewed by moderator and published This is a very good recipe for fried calamari. It takes a bit of work, but it's worth it! BECKY G. 2007-06-17T10:40:13Z item not reviewed by moderator and published i just tried this last night for a dinner party, and this was a perfect recipe- not too much breading, but crispy. the tomato sauce is great too, but i added a lot of red pepper flakes. Evie M. 2007-06-02T05:55:16Z item not reviewed by moderator and published This was just like the Calamari I paid a whole lot for at my local Italian restaurant! It was easy and very good! Michelle P.

2007-04-22T12:22:24Z item not reviewed by moderator and published easy to make and very delicious... kikay70 2007-02-22T15:48:20Z item not reviewed by moderator and published This recipe was so easy and delicious. We live in a small southern town and usually have to travel to get even acceptable calamari, but not any more! This was a real treat...even Kelli Pickler would be proud! jennifer s. 2007-02-22T13:13:05Z item not reviewed by moderator and published did not understand how to fry,using deep fat frier mario i. 2007-02-13T12:07:59Z item not reviewed by moderator and published This was my first time making fried calamari and I questioned the simplicity but picked this recipe among others because I do not like the heavily breaded deep fried foods. So I saw the show and tried it. It turned out SO well.

I made it for my family and a guest and the guest (who is VERY picky) LOVED it. They couldn't get enough. It is incredibly easy to do But one word of advice, Best served right away and hot. Also, I tried this recipe again and used it in salad (I had small pieces of calamari). It was good in the salad but like I said only best when it was hot and served right away. A F. 2007-01-18T08:16:31Z item not reviewed by moderator and published Easy to make, even for a first timer on calamari. I highly recommend the sauce for any marinara sauce needs. Healthly and easy!! Pam W. 2007-01-07T14:24:02Z item not reviewed by moderator and published absolutely delicious.. on the sauce, i omit the celery and carrot, add fresh chopped basil just before serving. joe d. 2007-01-07T09:43:40Z item not reviewed by moderator and published i loved this recipe.

the batter is so light you can really taste the calamari...i would like to try something a little heavier but nonetheless its awesome. becky b. 2006-12-07T19:31:41Z item not reviewed by moderator and published Fried Calamari is one of my favorite restaurant appetizers. If a restaurant serves it, I order it. Anyone who regularly eats fried calamari knows that ordering it in a restaurant is a gamble. No one makes it quite the same &amp; sometimes it can be plain awful. Making fried calamari myself at home never crossed my mind as a possibility until seeing Giada's episode. She made something I thought was difficult to make look super easy. She gave me the courage to try it myself. The calamari I made came out exactly the way I like it "light, crispy, &amp; absolutely delicious?!!! I am already planning on making this recipe for the Holidays (to impress the family, of course) &amp; it will no doubt become a treasure! THANKS GIADA !! Christine S.

2006-10-22T14:46:09Z item not reviewed by moderator and published I made Giada's version of fried calamari for last thanksgiving and let me tell you everyone loved them. They are so light and not to smothered with batter. That's what i like about them! Sindis K. 2006-09-07T13:49:49Z item not reviewed by moderator and published "Scaring" the calamari in the oil is best for tenderness. Esther H. 2006-08-20T21:53:13Z item not reviewed by moderator and published Recipe was fast and good. It's a good appetizer when having people over. Instead of going to a restaurant, you can just cook it at home! Juvy A. 2006-07-17T04:09:31Z item not reviewed by moderator and published This is very good! I will def be making this again. Cheaper than purchasing it from a restaurant for 6.95 for an appetizer portion!

mayria 2006-05-16T18:49:57Z item not reviewed by moderator and published We make this every Christmas Eve as someone else wrote and it too never makes it to the table. I use just flour also but a few more spices ( oregano, parmesan cheese). I just made Giada's and like it much better. It really is light. I also have a question as to why in restaurants we rarely get the tenticles--it is always just the rings--what do they do throw them away? They are part of the squid.Anybody know? thanks. Elena S. 2006-05-05T14:02:16Z item not reviewed by moderator and published Even without the dipping sauce WILLIAM V. 2006-03-28T21:52:05Z item not reviewed by moderator and published not my favorite calamari recipe sparkysan 2006-03-19T19:59:18Z item not reviewed by moderator and published This is a super easy recipe and is almost as good as getting it in a resturant.

It's kind of nasty to work with though, so I made my husband cook this! Very tasty and easy if you can get past what you're touching. AMANDA F. 2006-02-27T17:05:02Z item not reviewed by moderator and published The Best - Tender and DELICIOUS!!! Thanks fo another five star winner Giada! SHELBYD111 2005-11-07T18:38:45Z item not reviewed by moderator and published Making Fried Calamari at home seemed intimidating at first, but after finding this simple recipe it was a breeze. Now I realize how simple it is to make Friend Calamari at home. Now my fiance and I can enjoy our favorite Italian appetizer at home! It was delicious, and the fried calamari turned out very well. Cristin L. 2005-11-07T14:07:45Z item not reviewed by moderator and published Giada, you rock!! i thought this was the easiest "gourmet" kinda dish I could have ever tried.

Be extra sure to sprinkle the fried calamari with a pinch of salt and lemon when done frying, it packs an extra punch at the end :) looooved it!! Jacqueline L. 2005-09-01T13:53:17Z item not reviewed by moderator and published Easy to prepare and very tasty. I added about half a teaspoon garlic powder to the flour, to give it some more flavor. M R. 2005-08-20T10:30:39Z item not reviewed by moderator and published hu hdlivugh ldiugylu r glzurglzuir glzugylrzylziugliugluluytlu yehkiiyeyuyyu yleuwliurylrfylsuey seuy h hlshshfhdxlhf fh ihdf.shfdshf.s K K. 2005-06-13T09:43:47Z item not reviewed by moderator and published Very easy to make and it was very light to eat. Delicious MICHELLE M.

2005-06-01T16:10:44Z item not reviewed by moderator and published Not only was the calamari insanely light and tender, the sauce was the best I'd ever had! My husband ate the entire plate of calamari before I could come back to the dining room! Thank goodness I snuck one while I was cooking. :) Nicki N. 2005-05-20T22:28:21Z item not reviewed by moderator and published This eas so easy to make. Her receipt is outstanding. The Calamari was crisp and done just right. Not tough or chewy. judith p. 2005-04-17T16:34:03Z item not reviewed by moderator and published THIS CALAMARI IS A MUST MUST MUST TRY!!!!!!! I HAVE TO ADMIT THAT IT IS BETTER THAN ANY PLACE I HAVE EVER HAD...AND THAT IS SAYING LOT because my husband and I and true food Connoisseur...this is very easy to make and please please everyone has to try this... SAMIA I.

2005-03-19T22:24:11Z item not reviewed by moderator and published I was a little hesitant about trying to prepare fresh squid of home, but was amazed how easy and inexpensive it was! (less than $6 per lb- 1/2lb. is perfect for a 2 person appetizer) Flour sticks to it easily, so it's easy to over-do it and diminish the flavor of the calamari. After trying the first batch i decided to season the flour more, as it was a little bland. It wowed my boyfriend and only took 5 minutes! LANA F. 2005-02-17T20:46:02Z item not reviewed by moderator and published Even better then at restaurants. GLORIA T. 2005-01-30T12:27:14Z item not reviewed by moderator and published This was the first time I tried calamari. It was so easy!! and very tasty. I bought fresh already cleaned squid. I will definately make this again. SHERETA F.

2005-01-27T13:27:15Z item not reviewed by moderator and published This recipe is SO easy. I bought calamari that was already cleaned. The downside as that it was frozen but it was still very good. That made this recipe SO easy! SY A. 2005-01-23T16:24:25Z item not reviewed by moderator and published Very simple to make and it looks great on the plate. I cheated, as I was pressed for time on the marinara by blending a can of DelMonte's diced tomatoes with herbs until almost smooth. I added olive oil and some additional oregano and basil and it worked fine. JOHN M. 2005-01-15T09:45:21Z item not reviewed by moderator and published Better than restaurant quality. LYNN R. 2005-01-05T13:30:49Z item not reviewed by moderator and published This was the best calamari, my husband and kids loved it. I highly recommend it, it's delicious. CLAUDIA R.

2004-12-15T00:55:25Z item not reviewed by moderator and published This recipe was very simple and easy to make. It is as good or better than any calamari I have ever had in a restaurant. The hardest part is the cleanup. PALMA D. 2004-12-08T18:08:12Z item not reviewed by moderator and published THIS WAS SO LIGHT AND DELICIOUS MY FAMILY COULD NOT STOP EATING THEM!! THIS IS THE BEST RECIPE FOR FRIED CALAMARI!!HIGHLY RECOMMENDED!!! ANNE C. 2004-10-11T09:07:16Z item not reviewed by moderator and published This is how my husband's Italian family makes calamari for the traditional Christmas Eve 7-seafood dinner. It is fantastic and better than you'll ever get in a restaurant. About half of it doesn't even make it to the table...we all stand around and eat it as it comes out of the pan!

ElleH 2004-10-03T21:30:51Z item not reviewed by moderator and published My 16 year old daughter and I watched this episode and tried the recipe on the same day. It was easy and tasted fabulous! We're definitely serving it for future parties. Thanks Giada, we look forward to your show weekly. Maria M. Gonzalez Ontario, CA MARIA G. 2004-05-24T16:00:52Z item not reviewed by moderator and published When I made this the other night, it was the first time I ever attempted calamari. I never made it before becuase it seemed so complicated. But, this was great! It was so easy, and so good. My husband, who loves calamari, thought it was better than what you will ever find in a restaraunt. Mellie T 2004-05-17T02:01:59Z item not reviewed by moderator and published if it's rubbery and tough your cooking too long.

Think about it this way, when you are cooking something that is used for sushi which is served raw and tender than you never cook cook for very long because cooking something that is already tender will toughin up. High heat and quickly. experiment with timeing, add a few pieces time and if its perfect follow that tiing for all batches Marie Hart-Sudderth 2015-01-27T18:32:17Z item not reviewed by moderator and published On TV 10 Places to Eat Calamari in Metro Phoenix | Phoenix New Times 10 Places to Eat Calamari in Metro Phoenix Or sign in with a social account: FACEBOOK GOOGLE + TWITTER YAHOO! Don't have an account yet? Sign Up › Connect. Discover. Share. Get the most out of your experience with a personalized all-access pass to everything local on events, music, restaurants, news and more. Enter your email or sign up with a social account to get started FACEBOOK TWITTER GOOGLE+ YAHOO! Don't have an account yet? Sign Up › 10 Places to Eat Calamari in Metro Phoenix Tuesday, September 30, 2014 at 9 a.m.

Fez in Phoenix offers fried calamari with a side of paprika aioli. Jackie Mercandetti Print Article My grandmother referred to it in the singular: calamaro. I saw her prepare squid only once, in the late 1970s while visiting my parents and me from her home in Ohio. I watched Grandma while she cleaned the ugly thing, removing the body from the tentacles; cutting the body in half and then into strips. She'd already soaked the slimy pink mollusk in milk; I'd encountered it floating in a bowl in the fridge when I returned from school the day before. See also: The Hunt for Good Escargot in Metro Phoenix Preparing it now, she sprinkled the slippery bits with flour and threw the strips of squid into hot Crisco, where they curled into little loops. Out of the grease quickly -- I've since learned that cooking squid for longer than a couple of minutes turns it into shoelaces -- and onto a paper towel, then into the grease went the squid's legs, which Grandma had cut into chunks using a pizza scissor. Once they cooled, we dipped them into jarred shrimp cocktail sauce. In my memory, this is the best calamari I've ever eaten.

I've ordered squid in many restaurants since, and if I'm often disappointed, it may well be because I'm comparing what I'm eating to what Grandma Pela prepared. Still, I continue to ask for calamari, and have found many excellent examples of it in local restaurants. Aside from its spiny beak, pretty much all parts of a squid -- a mollusk cousin to the octopus and cuttlefish -- can be eaten. Its soft body can be sliced into thick rings or stuffed with other seafoods; its tentacles baked or fried; its ink made into sauce for pasta or white fish. Typically batter­coated and flash­ or deep­fried, calamari has become an appetizer menu staple. Properly prepared, squid meat should be firm and white, with a mildly fishy, slightly nutty flavor. Cooked too long in hot oil, calamari can be tough and chewy and a waste of time, since its subtle flavors can quickly cook away. Among the better and more traditional, breaded­-and-­fried calamari frittis served with sides are those found at Avanti's , dipped in an herbed batter and paired with warm pepper­-tomato marinara sauce.

Harley's calamari, marinated in buttermilk and deep­fried tempura style, is salty and crispy and arrives with both a spicy marinara sauce and, more memorably, a smart fra diavolo for dipping. The Parlor claims it's serving Frito Misto, although in Italy that dish typically involves flour­dipped smelt. Here, it's fried calamari and rock shrimp with lemon and romesco, and it's delicious despite its misnomer. Fez's Nazare Calamari, crusty and hot, is jolted to life by a killer side of paprika aioli. Cashews and squid? Wildfish Seafood Grille's crispy cashew calamari, served Kung Pao style, shouldn't work. But it's a guilty pleasure, a nice blend of crunchy calamari and lightly wilted nutmeats on a bed of crisp noodles. Second to frying, calamari is most often found stateside in salads.

Crazy Jim's , a local chain, offers a pair of calamari salads: The standard is served with grilled onions and green pepper and dressed up with feta cheese, an unusual and delicious choice, while Jim's calamari picado salad is even more flavorful, accompanied by the same grilled onions and peppers, joined by diced cucumbers and tomatoes and heated up with jalapeños. Pasta Brioni's ambitious calamari salad overpowers its main ingredient with chopped greens and vegetables, olives, and sundried tomatoes in a too­tart lemon vinaigrette. Yen Sushi and Sake's calamari tempura is a winner -- smooth and rich; not too chewy or overpowered by the taste or texture of its crispy batter. Squid Ink Sushi Bar also offers crispy tempura calamari, quippily named Squid 'n' Nancy and served with a spicy­sweet honey jalapeño dip. Squid Ink's raw squid, served in nagiri and sashimi, is more to the point and frankly more tasty. Calamari needn't be a breaded-­and-­fried appetizer.

Sakana's calamari tempura comes as a second-­rate salad: chewy rubber bands dressed with jalapenos and a bitter citrus-­soy tataki dressing on a mound of limp greens. I've failed to find an adequate stuffed squid dish anywhere in town. The best of them is the delicious stuffed calamari at Scottsdale's Second Story Liquor Bar , but it's recently taken the item off the menu. Grilled calamari is harder to master -- squid on a grill can turn to rubber in seconds if it's not properly marinated. The best of the bunch is certainly Andreoli Italian Grocer's calamaretti del sacrestano, a bargain­-priced grilled squid soaked in milk and served solo (but ask for a side of Chef Giovanni's delicious red sauce for dipping). And possibly my favorite squid dish in town is Central Bistro's grilled calamari putanesca steak -- a rare seasonal treat, tender and briny, served in a generous portion with roasted tomato, capers, olives, and arugula. Just like Grandma might have made.

Fried Calamari | from the Bartolini kitchens from the Bartolini kitchens by ChgoJohn One of the most ubiquitous of appetizers, fried calamari can be found on most of America’s restaurant menus and, as one would expect, recipes abound for creating the dish. Some of these recipes marinate the squid first, while others only flour them before frying. Still others rely on a batter to coat the squid, and those batters may use any one of a number of liquids, from water to milk to beer. Absent a family recipe, what’s a blogger to do? Well, this blogger ran some tests. Armed with frozen squid, vegetable oil, and a dream, I set out to learn which recipe resulted in the best fried calamari. I took 2 calamari and did nothing but flour them before frying. Six other calamari were given a buttermilk soak for over an hour. Of those, 2 were floured and fried, 2 were dipped in a beer batter before frying, and the last 2 were coated with a water-based batter before frying. My objective was to determine which frying method was the best, so, I only used salt & pepper for seasoning.

I didn’t want the results clouded by too many variables. So, then, how did they do? Well, all 4 preparations fried easily and the results were crisp, although some more so than others. Perhaps my least favorite was the beer batter-fried (lower – left). Although I’d like to try that batter again with chicken, shrimp, or onion rings, it was just too thick for the calamari. These tentacles were the worst of the bunch, a sorry mass of fried batter. Next would have to be the calamari that were fried after only being dipped in flour (l – r). Although they were crispy and the tentacles were the best of all four, they were the least flavorful. As is the case with chicken, soaking the squid in buttermilk made a difference. Next were the calamari that were dipped in a water-based batter (top – left). They were good but not good enough to overtake my favorite, the calamari that were soaked in buttermilk before being floured and fried (t-r). They benefited from the buttermilk and got extra points for ease of preparation and of frying — there was no messy batter to deal with. This, then, is the recipe I’ll be sharing today.

* * * Oil for frying — NOT olive oil Directions Place buttermilk, calamari rings, and tentacles into a bowl and set aside for one hour. If longer, refrigerate until you’re ready. Heat oil in a large sauce pan or dutch oven over med-high heat. Place dry ingredients into a bowl and whisk to combine. Line a sheet pan with paper towels and pre-heat oven to 200*. When oil reaches 360*, remove some pieces of calamari from the buttermilk and allow excess liquid to run off before dredging them in the flour mixture. Place pieces, one at a time, into the hot oil. Work in batches. Do not overcrowd. Remove calamari when golden brown, about 90 seconds to 2 minutes, and place on paper-lined sheet pan. Sprinkle with salt and place in warmed oven. Repeat steps 5 and 6 until all calamari are fried. Serve immediately with lemon wedges and your favorite dipping sauce. Variations The ingredient amounts listed-above are not set in stone. They are what I use and, as you can see, they bring a little heat to the dish.

You can just as easily use more of one spice and less of another or, for that matter, skip one altogether in favor of some other. The point is no matter what spices you use, be sure to soak the calamari in buttermilk for optimum flavor. Do that and you won’t be disappointed. What if, after all of this, you decide you’d rather not fry your calamari? You can always try my Mom’s Calamari Salad recipe . Follow her directions and you’ll be rewarded with calamari rings that are tender but never rubbery and a salad that looks as fresh as it tastes. Note When I ran these tests, I put some thought into the testing but completely forgot about serving the calamari. I was mid-way through the frying when I realized I didn’t have any sauce for an accompaniment. I made a quick dipping sauce using 2 parts mayo, 1 part sour cream, the juice of a half-lemon, 1 grated garlic clove, and a little salt & pepper. It worked just fine although, if you have a low tolerance for garlic, you may wish to use 1/2 clove or none at all. * * *

Question: On a menu, what would you be eating if served 'Calamari'?
Answer: SQUID